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Tip

Apple sauce

Put 3 eating apples and 2 Bramley apples, chopped, in a saucepan with 1 tbsp cider
vinegar, 2 tsp caster sugar and 2 tbsp water, cover
and bring to the boil. Turn the heat down
to a simmer and stir every few mins to
break down the apple. Cook for a good
15 mins, stirring every now and then to
stop the apples catching on the bottom
of the pan. Leave to cool. Will keep in
the fridge for 3 days or freeze for up to 3 months. Defrost in the fridge.

Method

The day before, use a very sharp
knife to score the skin of the pork in
a criss-cross fashion at 1cm intervals.
(Ask your butcher to do this if you prefer.)
Combine the garlic, paprika, oil, lemon
juice and 1 tsp salt in a mixing bowl.
Rub this marinade all over the pork, cover
and leave in the fridge for 12-24 hrs.

The next day, heat oven to 220C/
200C fan/gas 7. Put the potatoes in a
roasting tin to make a trivet for the meat,
trimming them flat if you need to. Sit
the pork on top, then pour any marinade
plus ½ a cup of water over the pork.
Cook for 30 mins to start the crackling
crisping up. Now turn down the oven to
150C/130C fan/gas 2, cover the tin with
foil and cook for 3½ hrs. Remove from
the oven and leave to rest for 30 mins. Serve with apple sauce, see below.

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Comments, questions and tips

Comments

I soaked it in the marinade overnight, I didn't cover it in foil or add any water, I just put it on a rack over a roasting dish and cooked it on 120 degrees for 5 hours - pulled it apart with two forks, it just melted in the mouth, absolutely gorgeous!

Would recommend giving this a try. The meat was moist and full of flavour with marinade not being overbearing. I did take the foil off for last half an hour but would suggest 45 mins for crunchy crackling. The juices made a lovely gravy adding a wee bit of stock & veg water. The apple sauce is the best I've ever made

To get the crackling crispy I would not add the water/marinade till you turn the oven down. Give it 30 minutes on a high dry first then add liquid/cover with foil. If that doesnt work, finish off under the grill on a high heat or even use a cook's blowtorch if you have one. I actually dont mind if the skin doesnt go crispy. I'm quite happy just to bin the skin if it doesnt crisp up but that's just a personal preference.

I made this for a family sunday dinner it was too easy for such a fabulous meal.I did add too much water , but added cornflour to the juices to make a sauce. I Served with carrots, brocolli and new potatoes and the apple sauce was one of the best I have done . I Will definately use this recipe again.

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I read somewhere that you can quite deeply score the skin on pork (but not to the extent of cutting into the 'meat') and pouring a couple of kettles of boiling water over the joint - ideally the night before cooking it. I've tried it and it certainly makes for better crackling.

I cooked this today using a smaller cut of shoulder so had to guess at the timings but it was lovely - very tender, juicy and lots of flavour. The potatoes were good too. I added the remains of the marinade to the gravy. I will definately make it again!

I am cooking for christmas day, so oven ect, will be busy on Christmas eve.
I am also entertaining the Family on boxing day, and will be cooking the Pork for this. Has anyone cooked this, and then sliced it up ,warmed it up and served it. I am looking for tips on how to do this the best way.

Prepared this yesterday, took 5 mins, put in the oven on the timer this morning and was ready when I got home from work. Perfect for a cold winter night. Looked great and tasted delicious. Added onion to the baking tray during roasting and then used the meat juices/ marinade to make a rich gravy - had to sweeten a little to counter the lemon.

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